Veal and Ham Pie (No. 20)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For pie filling
Instructions (7)
  1. Take two pounds of veal cutlet, cut them in middling-sized pieces, season with pepper and a very little salt.
  2. Cut raw or dressed ham in slices, lay it alternately in the dish.
  3. Put some forced or sausage meat (No. 374, or No. 375) at the top.
  4. Add some stewed button mushrooms.
  5. Add the yelks of three eggs boiled hard.
  6. Add a gill of water.
  7. Then proceed as with rump-steak pie.
Original Text
Veal and Ham Pie.—(No. 20.) Take two pounds of veal cutlet, cut them in middling-sized pieces, season with pepper and a very little salt; likewise one of raw or dressed ham cut in slices, lay it alternately in the dish, and put some forced or sausage meat (No. 374, or No. 375) at the top, with some stewed button mushrooms, and the yelks of three eggs boiled hard, and a gill of water; then proceed as with rump-steak pie. N.B. The best end of a neck is the fine part for a pie, cut into chops, and the chine bone taken away.
Notes
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